>From the Pillsbury website...
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White Chocolate-Buttermil k Layer Cake
Prep Time: 35 min ; Start to Finish: 1 hr 35 min
Makes: 12 servings
Strawberries and a cream-cheese frosting top a moist layer cake that starts
with a simple white cake mix.
1 bag (12 oz) white chocolate chunks
1 box (1 lb 2.25 oz) white cake mix with pudding
1 1/4 cups buttermilk
2 teaspoons vanilla
3 egg whites
6 tablespoons butter, melted
1/4 cup seedless strawberry jam
1 package (8 oz) cream cheese, softened
6 fresh whole strawberries, halved
1 . Heat oven to 350°F. Grease and flour two 9- or 8-inch round pans. Place
3/4 cup of the white chocolate chunks in small microwaveable bowl.. Microwave
on Medium (50%) 1 to 2 minutes or until melted, stirring once halfway through
cooking time. Stir until smooth.
2 . In large bowl, combine cake mix, buttermilk, vanilla and egg whites; beat
at low speed about 30 seconds to mix. Gradually beat in melted butter. Drizzle
melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly
scraping side and bottom of bowl once halfway through beating. Spoon batter
evenly into pans.
3 . Bake until tops spring back when touched lightly in center. Bake 9-inch
pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes. Cool cakes in pans 10
minutes. Remove cakes from pans; place on wire racks. Cool completely, about 30
minutes.
4 . Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium
microwavable bowl. Microwave on Medium (50%) 3 to 6 minutes or until melted,
stirring once halfway through cooking time. Stir until smooth. Cool completely,
about 35 minutes.
5 . Place 1 cake layer on serving plate; spread with strawberry jam. Top with
remaining cake layer.
6 . In medium bowl, beat cream cheese at medium speed until soft and fluffy.
Add cooled melted white chocolate; beat until of soft spreading consistency.
Immediately frost side and top of cake. Arrange strawberry halves on top of
cake around edge. Store in refrigerator.
High Altitude (3500-6500 ft):Increase oven temperature to 375°F. Do not use
8-inch round pans. Add 1/4 cup flour to dry cake mix. Increase buttermilk to 1
1/3 cups; increase egg whites to 4. Decrease butter to 3 tablespoons. Bake 25
to 30 minutes.
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Rhonda G in Missouri
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